September 14, 2011

Banana Coconut Porridge

We got the memo. Fallis here and we're ready for it.

Porridge? check

Pumpkins? check

The fall craft bug? check!!

I do have a non-banana coconut porridge recipe, but I do think I prefer my new creation with the added banana. I like banana and I think it adds a nice flavor enhancement. Next time, I am thinking about blending one banana and one peach because we love peach and it just so happens to be peach-a-rama here with loads of yummy ones to choose from.

Banana Coconut Porridge

no: gluten, grains, dairy, eggs, soy, nuts

Ingredients:

1 1/2 cups shredded coconut

2 bananas blended with 1 cup coconut juice

1 tablespoon molasses

1 cup water

1/2 cup raisins

Directions:

Blend two bananas with one cup of cococnut juice, then pour into a sauce pan

Add remaining ingredients to sauce pan

Place on medium heat and bring to a light boil

Cover with lid (turn down if necessary, we want a light simmer but not a hard boil)

Stir ocassionaly, cook covered for 10 minutes

Remove from heat, leave the lid on and let it sit for another 5 to 10 minutes

Serve topped with fresh fruit (or eat by itself, my favorite way)

My daughter likes it with fresh apple pieces and a topping of pink sprinkles (that is, beet-dyed honey-coated shredded coconut sprinkles made by her dad).

Comments

Banana Coconut Porridge

We got the memo. Fallis here and we're ready for it.

Porridge? check

Pumpkins? check

The fall craft bug? check!!

I do have a non-banana coconut porridge recipe, but I do think I prefer my new creation with the added banana. I like banana and I think it adds a nice flavor enhancement. Next time, I am thinking about blending one banana and one peach because we love peach and it just so happens to be peach-a-rama here with loads of yummy ones to choose from.

Banana Coconut Porridge

no: gluten, grains, dairy, eggs, soy, nuts

Ingredients:

1 1/2 cups shredded coconut

2 bananas blended with 1 cup coconut juice

1 tablespoon molasses

1 cup water

1/2 cup raisins

Directions:

Blend two bananas with one cup of cococnut juice, then pour into a sauce pan

Add remaining ingredients to sauce pan

Place on medium heat and bring to a light boil

Cover with lid (turn down if necessary, we want a light simmer but not a hard boil)

Stir ocassionaly, cook covered for 10 minutes

Remove from heat, leave the lid on and let it sit for another 5 to 10 minutes

Serve topped with fresh fruit (or eat by itself, my favorite way)

My daughter likes it with fresh apple pieces and a topping of pink sprinkles (that is, beet-dyed honey-coated shredded coconut sprinkles made by her dad).